Dolcetto

About Dolcetto

Together with Nebbiolo and Barbera, Dolcetto is one of the three classic red grapes of Piedmont, in north-western Italy. Where Nebbiolo demands attention with big, long-lived wines, Dolcetto is the everyday grape: deep in colour, supple and immediately enjoyable.

Character

The name literally means “the little sweet one”, but that refers to the grape, not the wine — Dolcetto is almost always vinified dry. In the glass you find a deep purple-red, aromas of black cherry, plum, liquorice and a touch of almond. The tannins are soft, the acidity moderate, and the finish often carries a typical slightly bitter note.

In natural wine

For natural winemakers Dolcetto is rewarding material: the grape ripens early, naturally gives plenty of colour and fruit, and needs little handling. Spontaneous fermentation and little or no added sulphur produce lively, juicy wines that let the pure fruit speak.

At the table

A classic companion to Piedmontese cuisine: salami, vitello tonnato, pasta with tomato sauce or a piece of young cheese. Lightly chilled (14–15 °C) Dolcetto is at its best.